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Arrange the kale salad on a platter with the potatoes and onions. Slice the chicken and avocado, and upload it to the platter. Drizzle over the dressing and scatter over the relaxation of the pomegranate seeds. Eat right now.
Ingredients
- sweet potatoes 750g, cubed
- red onions 2
- olive oil
- skin-on chicken breasts 4
- prosciutto 50g, chopped
DRESSING
- white miso paste 1 tbsp
- tahini 1 tbsp
- runny honey 1 tbsp
- lemon 1, juiced
- toasted sesame oil 4 tbsp
- olive oil 2 tbsp
SALAD
- baby kale 150g
- olive oil 2 tbsp
- lemon 1, juiced
- carrots 3, peeled into long strips
- pomegranate seeds 100g
- avocado 1
Method
- STEP 1Heat the oven to 200C/fan 180C/gas 6. Put the sweet potatoes and red onions onto a large baking tray and drizzle with a generous glug of oil. Season, then roast, turning halfway, for 40-45 minutes or until tender but not mushy.
- STEP 2Meanwhile, mix together the dressing ingredients. Put the chicken on a separate baking tray with the chopped prosciutto. Drizzle 2 tsp of the dressing on top of each chicken breast and add to the oven for the final 10-15 minutes with the sweet potatoes.
- STEP 3Heat the grill to high. Grill the chicken for 3-4 minutes or until the skin is golden.
- STEP 4Put the kale in a large mixing bowl with the olive oil and plenty of seasoning. Pour over the lemon juice and mix in the carrot and 1/2 the pomegranate seeds.
- STEP 5Arrange the kale salad on a platter with the potatoes and onions. Slice the chicken and avocado, and add to the platter. Drizzle over the dressing and scatter over the rest of the pomegranate seeds. Eat straight away.
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